If you like baked potatoes, you'll like this soup. Cherie cooked it with all the optional ingredients and it was delicious. Estimated kitchen time: 15 minutes preparation plus 10 minutes cooking.
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1/4 cup (1/2 stick) butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can (14.5 fl. oz.) chicken broth 1 can (12 fl. oz.) evaporated milk |
2 large or 3 medium baking potatoes, baked or microwaved Cooked and crumbled bacon (optional) Shredded cheddar cheese (optional) Sliced green onions (optional) |
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper.
Top each serving with bacon, cheese and green onions, if desired.
Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Yields four servings.
Source: Very Best Baking, "Baked Potato Soup," https://www.verybestbaking.com/carnation/recipes/baked-potato-soup-2/